6.While oven is heating, roll out each piece of dough to a 6 inch round i.e. about 1/8 inch thick.

7.Spoon about 1-2 tblsp. spinach mixture onto the centre of the round and pick three sides of the dough together like a pyramid and squeeze the joins to seal together. You can leave sealing at the centre for the filling to show n the middle.

8.Bake for about 20 minutes and turn the grill on for 5 minutes until lightly coloured on top.You can also brush lightly with an egg for a golden glaze like the ones in the photos.

Serve warm or at room temperature with labneh or chilly garlic ketchup.

ADDITIONAL NOTES

1.You can change the filling to whatever you desire. Some ideas are chicken, spinach and feta cheese, beef mince etc.

2.You can also cook the spinach slightly by sauteing in oil onions,spinach,spices and adding lemon juice but be sure to squeeze out excess moisture and brush insides with butter to avoid a soggy fatayer.

3.Be sure not to over cook as it might turn out hard. Also after cooking, this can be refridgerated for 2 days and reheated at 375 F oven.

*Sumac is a powdered tangy spice from sumac berries used widely in mediterranean cuisine. It has a lemony flavour and no substitute for it.